Slow Cooker Squash Stuffed Peppers

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 5
Ingredients
5 bell peppers, I used 2 yellow and 3 red but you could change that3 cups cubed fresh butternut squash (peel it with a vegetable peeler and remove seeds)I 14.5 oz can of diced tomatoes1 15 oz can sodium reduced black beans (drained and rinsed)one medium yellow onion chopped2 cups cooked brown rice (any rice will work- or even another grain- just adjust recipe totals to fit)
Directions
clean peppers an cut off tops, remove seeds
clean, peel and dice butternut squash
drain and rinse beans
mix beans, brown rice, onion, and cubed squash
put mixture into peppers
place peppers in slow cooker
put any remaining mixture around peppers
top with can of diced tomatoes
cover and cook on high for 4 hours


Serving Size: makes five servings of one pepper each, can easily add peppers as there is more filling than pepper

Number of Servings: 5

Recipe submitted by SparkPeople user MTNGIRL10.

Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 288.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.2 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 9.6 g
  • Protein: 6.1 g

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